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Make the ultimate vegan breakfast tacos with fluffy scrambled tofu ‘egg,’ black beans, fresh salsa, and all your favorite toppings! A quick & easy vegan breakfast loaded with flavor and nutrients!
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Quick, Delicious, and Customizable Vegan Breakfast Tacos
We love tacos and have found ways to enjoy them for every other meal, so why not breakfast, too? Traditionally, breakfast tacos are loaded with ingredients like scrambled egg, bacon, and cheese, but we’ve found simple (and inexpensive) ingredient swaps and changes to make them 100% vegan.
These healthy breakfast tacos with tofu and black beans are quick and easy to throw together and easily customizable with your favorite toppings (great to feed a crowd!). They’re also surprisingly healthy while also filling and satisfying, thanks to an abundance of plant-based protein and fiber. They’re meal prep-friendly, too!
Enjoy them alone or as part of a larger vegan brunch with family favorites like vegan blueberry zucchini muffins, vegan banana pancakes, or a vegan potato frittata. Love the tofu scramble and tortilla combination? Check out our vegan chilaquiles and easy scrambled tofu breakfast burritos.
The Ingredients and Substitutions
What Could I Add To Vegan Breakfast Tacos?
There are several ways to add extra flavor and texture to these healthy breakfast tacos, including:
- Kala Namak: A tiny pinch adds more ‘eggy’ flavor to the crumbled tofu tacos.
- Smoked paprika: To add to the tofu scrambled egg for a subtle smoky flavor.
- Vegetables: Bulk up the vegan/ vegetarian breakfast tacos with grilled corn, sauteed mushrooms, or finely diced bell pepper.
- Vegan bacon: Cooked and chopped to sprinkle over the scrambled tofu.
- Avocado: Sliced or diced for creaminess and healthy fats/ antioxidants. Learn more about avocados in this guide to avocado.
- Nutritional yeast: For umami, ‘cheesy’, nutty depth to the scrambled tofu egg. Learn how to use nutritional yeast here.
- Vegan cheese: Like dairy-free shredded cheddar. Vegan tofu feta cheese also works.
- Hot sauce: To drizzle over the top. Add more heat with sliced jalapeño.
- Pickled pink onions: For sweet and tangy flavor and a crisp texture.
- Vegan yogurt: Or dairy-free sour cream to top for a creamy tang.
How to Make Vegan Breakfast Tacos
Step 1: First, peel and finely dice the onion, chop the tomato, and combine them in a bowl with the juice from two limes, chopped cilantro, and a pinch of salt and pepper. Mix well and set aside.
Step 2: Heat the oil in a large skillet over medium-high heat. Once hot, use your fingers to crumble the tofu into the pan along with the garlic powder, chili powder, turmeric, salt, pepper, and a splash of water.
Step 3: Mix well and cook for 10 minutes, stirring often to prevent burn.
Step 4: Then, stir in the chopped spinach and black beans, reduce the heat to low, and cover it with a lid, leaving it undisturbed for 5 minutes.
Then, taste the scrambled tofu mixture and adjust the seasonings to taste.
Step 5: Heat the corn tortillas according to package instructions (or refer to FAQs). To assemble the tofu breakfast tacos, divide the tofu bean mixture between the tortillas, then add the potato (if using), and top with the quick, fresh Pico de Gallo. Optionally serve with additional cilantro and lime wedges on the side. Enjoy!
Pro Recipe Notes
- To keep the tortillas warm: Keep them covered with foil or a clean kitchen towel while you assemble the tacos, one at a time.
- For the most ‘eggy’ flavor: Add a small pinch of kala namak (black salt) to the tofu mixture. It adds an eggy sulfur flavor reminiscent of egg.
- To use the leftovers: Make extra crumbled tofu tacos or use the tofu and black bean taco filling to make equally delicious vegan breakfast burritos, quesadillas, or a breakfast bowl.
FAQs for Vegan Breakfast Tacos
Yes! Unlike chicken eggs, this tofu ‘egg’ mixture can be made several days in advance and stored in an airtight container in the fridge, ready to reheat in a microwave or on the stovetop when needed.
You can also make the Pico de Gallo 1-2 days in advance.
We usually heat them over an open flame (like a gas burner) until lightly charred in several places – usually only 10-15 seconds per side. Alternatively, heat them in a dry skillet for 20-30 seconds per side, flipping them with tongs.
If you’re heating a large amount, stack them up (about 4-5 per stack) in foil and pop them in the oven for about 15 minutes at 350F/175C.
And try out our tortillas de harina recipe to make your own!
We haven’t tried it since the texture or tofu can change upon thawing (and the fresh salsa shouldn’t be frozen!). However, if you try, let us know in the comments.
Storage Instructions
Once cooked, store any scrambled tofu bean filling in an airtight container in the refrigerator for 3-4 days. Likewise, the Pico de Gallo can be stored separately for 2-3 days.
Once assembled, enjoy the tofu and black bean tacos as soon as possible before the fillings turn the tortillas soggy.
Other Vegan Tacos to Consider….
Vegan Dinners
Potato and Chickpea Tacos
Vegan Dinners
Plant Based Street Tacos with Lentils
Vegan Lunches
Vegan Taco Salad
Vegan Dinners
Cauliflower Tacos
If you tried this Vegan Breakfast Tacos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Breakfast Tacos
Video
Ingredients
- 1 tablespoon of olive oil
- 1 (16-ounce) super firm tofu, drained
- 2 tablespoons of chili powder
- 1 tablespoon of garlic powder
- ½ tablespoon of turmeric
- Splash of water
- Salt and pepper to taste
- 3 cups of spinach, chopped
- 1 (15.5-ounce) can of black beans, drained and rinsed
- 3 limes, divided (optional)
- 1 white onion, diced
- 2 roma tomatoes, diced
- ½ cup of cilantro, chopped, more for garnish
- Taco size corn tortillas
- Roasted diced potatoes (optional)
Instructions
- Heat the olive oil in a large pan over medium high heat. Using your fingers, crumble the tofu into the pan and add the chili powder, garlic powder, turmeric, splash of water, and salt and pepper to taste. Mix well to fully combine all the flavors. Cook for 10 minutes regularly stirring to prevent burning. Taste and adjust any seasoning levels.
- Stir in the spinach and beans and cover with a lid. Turn down the heat to low and leave undisturbed for 5 minutes.
- In the meantime, in a medium bowl, squeeze 2 limes, add a pinch of salt and pepper, diced onion, tomatoes, and cilantro. Mix well and set aside. Heat up the corn tortillas according to package instructions and add the tofu bean mixture, roasted potatoes if using, and top it with some fresh pico de gallo.
- Serve with lime wedges on the side and sprinkle more cilantro.
Notes
- To keep the tortillas warm: Keep them covered with foil or a clean kitchen towel while you assemble the tacos, one at a time.
- For the most ‘eggy’ flavor: Add a small pinch of kala namak (black salt) to the tofu mixture. It adds an eggy sulfur flavor reminiscent of egg.
- To use the leftovers: Make extra crumbled tofu tacos or use the tofu and black bean taco filling to make equally delicious vegan breakfast burritos, quesadillas, or a breakfast bowl.
Why is the garlic powder “divided”? I could not see where else to put it in. Otherwise super easy, fun and tasty. Thanks!
So sorry about that! The recipe card has been updated. So glad you enjoyed these yummy tacos 🙂
The best vegan tacos!